150g of Mr Organic Chickpea Rice
1 green courgette
1 yellow courgette
2 tbsp of hazelnuts
140g of cherry tomatoes, halved
A handful of fresh spinach
For the lemon dill dressing:
Juice of half a lemon
1 tbsp of Mr Organic Apple Cider Vinegar
1 handful of fresh dill (10g)
1 tbsp of olive oil
¼ tsp of salt
A pinch of freshly cracked black pepper
Start by cooking the chickpea rice for 10 minutes in boiling water to slightly undercook and keep a bit of a crunch for your salad.
In the meantime, wash and shave both courgettes with a potato peeler or a mandolin. Place the shaved courgettes into a large bowl and cover them with water. Allow them to soak for 10-15 minutes to soften.
Place the hazelnuts onto a baking tray and toast them in the oven at 160°C for 8-10 minutes, then carefully remove them and allow for them to cool down.
For the dressing, place the lemon juice, vinegar, dill, olive oil, salt and pepper into a food processor and process for 30 seconds or until all ingredients for the lemon and dill vinaigrette are well combined.
Assemble your salad. Remove the courgettes from the soaking water and toss them in a bowl with the cooked chickpea rice and spinach leaves. Cut your cherry tomatoes in half and add them to the bowl. Drizzle the salad with the lemon and dill vinaigrette and sprinkle with the fresh dill and toasted hazelnuts before serving.